Kitchen Diva

Grilling for Veggie Lovers

Grilled eggppant can be a tasty dish for your vegetarian guests.
Angela Shelf Medearis, September 2017
Posted

Gathering guests around the grill is an easy way to entertain ... but what if some of your guests are vegetarians? Providing a barbecue menu that your vegetarian guests will enjoy is simple when using eggplant as the main course. The beauty of including vegetarian items on the grill is that their main dish can be served as a side dish for your guests who eat meat.

Eggplant is easy to grill and can be used in a variety of ways to create a satisfying dish for your vegetarian guests. It’s high in dietary fiber, magnesium, potassium and many antioxidants. Improperly prepared eggplant can be slimy or bitter, but if you prepare and cook eggplant correctly, it’s delicious. And grilling makes it even more flavorful.

You can serve grilled eggplant in a variety of ways — as a main-course item in thick slices, along with grilled bell peppers or mushrooms; cut into cubes and served as part of a veggie kabob; piled on grilled slices of bread to make a panini; or tossed with hot or cold pasta.

Grilled Eggplant

3 large eggplants

1 medium red bell pepper, cut in half length-wise, seeds and ribs removed

1 medium yellow bell pepper, cut in half length-wise, seeds and ribs removed

1 tablespoon Italian seasoning

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/3 cup olive oil

Step 1. Clean the grill and lightly oil the grate with a food-safe paper towel. Heat the charcoal or gas grill to medium-high heat. You’ll know the grill is ready if you can hold your hand about an inch above the grill for 3 to 4 seconds.

Step 2. Drain the eggplant and pat dry with paper towels or a clean kitchen towel. Lay the eggplant and the bell peppers on a large baking sheet or tray. Brush both sides of the eggplant and the peppers with olive oil, and sprinkle both sides with the Italian seasoning, pepper, and the garlic and onion powders.

Step 3. Lay the vegetables on the grill. Close the lid if using a gas grill and cook until grill marks appear, about 3 to 5 minutes. Turn the slices over and cook until grill marks again appear and the vegetables are tender, about 2 to 3 minutes. Serve hot or at room temperature. Makes 8 servings.

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